Directions

In a medium bowl combine the flour, cocoa and salt.

In a separate medium bowl cream the butter and add in the sugar until light and fluffy. Add in egg yolk, milk and vanilla. Add in the dry mixture and mix till combined. Wrap dough in saran and refrigerate until firm for an hour.

Preheat oven to 350 degrees Fahrenheit. Roll chilled dough into 1" balls. Place balls onto the parchment lined cookie sheets make an indent into each of the balls with your thumb or with the back of a small measuring spoon.

Add about a tsp of raspberry jam into each of the indents on the cookies. Bake cookies in the oven for 10-12 minutes.

Remove cookies from the oven and cool them completely on a wire wrack and serve.